P R E P A R A T I O N:

Preheat the oven to 350 degrees.
Combine the green, black, and pink peppercorns
and the juniper berries in a spice mill or coffee grinder.
Grind until smooth. Dust the steak
with the spice mixture. Refrigerate.

Brush the shallots with 1 teaspoon of the oil. Place them in a small
roasting pan. Set aside. Using a sharp paring knife, shape the potatoes
into rounded ovals. Brush with 1 teaspoon of the oil and add to the shallots.
Roast until shallots and potatoes are tender and golden,
about 45 minutes to 1 hour. Set aside.

Heat the remaining vegetable oil in a large cast-iron skillet
over medium heat until hot. Add the steak and cook until medium rare,
about 5 to 10 minutes per side. Transfer to a cutting board and set aside
for 15 minutes. Pour the wine into the pan and bring to a boil over medium high
heat. Reduce the heat and simmer until reduced to 1/2 cup.
Add the broth and continue simmering until reduced to 1 cup.
Pour through a fine mesh sieve. Set aside.

Cut the steak into thin slices. Spoon some shallots and roasted potatoes
in the center of each of 4 plates. Drape slices of meat over the vegetables.
Drizzle with 1/4 cup of the sauce. Serve immediately.